Mini Cheese Cake
Mini cheesecakes with creamy filling and vanilla wafers, topped with fruit, perfect for parties or special treats, offering rich flavor in bite-sized portions.
Ingredients
Instructions
- Cream the cream cheese, sugar, vanilla, and lemon juice until smooth.
- Add eggs and beat well until combined.
- Place cupcake liners in a mini muffin pan, put a vanilla wafer in each liner.
- Fill each liner 2/3 full with the creamed mixture.
- Bake at 350°F for 20 minutes or until set.
- Cool the mini cheesecakes completely.
- Refrigerate before serving.
- Top with cherry or blueberry pie filling or fresh fruit before serving.
Tips & Substitutions
For a smoother texture, ensure your cream cheese is at room temperature before mixing. If you're out of vanilla wafers, graham crackers can serve as an excellent substitute for the crust. Consider adding a splash of almond extract for an extra layer of flavor. For a different twist, try incorporating lemon zest alongside the lemon juice for added brightness.
Serving Suggestions
These mini cheesecakes are delightful on their own but can be enhanced with toppings such as cherry or blueberry pie filling, or fresh fruit. They pair beautifully with a cup of coffee or tea. For a complete dessert table, consider serving them alongside Lemon Crinkles or Buttermilk Breakfast Scones for a delightful variety.
Storage & Reheating
Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; just wrap each cheesecake individually in plastic wrap and then place them in a freezer-safe bag. Thaw overnight in the fridge before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mini Cheese Cake contains roughly 59 calories, with 1g protein, 9g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but the texture and flavor may differ slightly. It may result in a less creamy cheesecake, so consider adding a bit more sugar or vanilla to enhance the taste.
How do I know when the cheesecakes are done?
The mini cheesecakes are done when the edges are set and the center is slightly jiggly but not liquid. They will continue to firm up as they cool, so avoid overbaking to keep them creamy.
Can I make these ahead of time?
Absolutely! Mini cheesecakes can be made a day in advance and stored in the refrigerator. This allows the flavors to meld beautifully, making them even more delicious when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).